Honey-Glazed Salmon with Pineapple Salsa

The Phoenix frequently orders salmon when we dine out. And last night, he said this was among the best, or maybe even the best salmon he’s ever had. He even gave me a high five at the end of dinner. Are you kidding me? You need to try this.

For the record, I loved it too. The honey and spices give the salmon enough flavor to not taste so fishy, and they just plain work well together. And the pineapple salsa, oh man, it sends this dish over the top. There wasn’t a bite left on either of our plates and I already know this will be a frequent visitor to the Bird House dinner table.

If you can, make the salsa in the afternoon to give it a few hours in the fridge to hang out and all those flavors to get comfortable together. But other than that, this comes together quickly and easily right before dinner, but it’ll taste like you worked all day.

To make the salsa : Add all of the ingredients to a small bowl and stir to combine. Season to taste with salt and pepper.

To make the fish : Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and spray foil with cooking spray.

Combine the honey and water in a small bowl. In another small bowl, stir the brown sugar, coriander, ginger, garlic powder, pepper and salt together. Pat the fish dry with a paper towel and place it on the prepared baking sheet. Brush each fillet with the honey mixture then sprinkle the tops evenly with the spice mixture, pressing gently to adhere. Spray the tops of the fillets with cooking spray.

Cook the fish at 400 degrees for about 12-15 minutes, until cooked through. This is medium-well to well done fish, but still moist. If you like your salmon medium, check it a few minutes earlier. Serve salmon topped with the salsa.